Green Peppercorn in Brine (drained from brine and rough chopped)
Shallot (minced fine)
Garlic Cloves (minced fine)
In This Recipe
Medium Stainless Steel Saute Pan
Small Saute Pan
Take the Miyazakigyu Wagyu strip out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
Pull the Miyazakigyu Wagyu strip from the refrigerator, and remove it from the packaging. Place it on a plate, and allow it to come to room temperature (let it sit on the plate for one hour).
PREPARING THE MIYAZAKIGYU WAGYU STRIP STEAK
In a small saute pan over medium-high heat, reduce the beef stock down to 1/2 cup. This will take about 10-12 minutes. Set aside until ready to use.
Season the room-temperature Miyazakigyu Wagyu strip steak with kosher salt and freshly ground black pepper.
In a medium stainless steel saute pan, melt the butter and grapeseed oil until hot.
Sear the strip steak for 2 minutes per side for a medium-rare finish.
Remove the steak, and place it on a cutting board to rest.
PREPARING THE AU POIVRE SAUCE
Do not clean the pan. Using the same pan you seared the steak in, drain off all but two tablespoons of the fat.
Add in the chopped shallots. Saute the shallots for 3 minutes.
Then, add the Cognac to deglaze the pan. Cook until almost all of it is absorbed into the shallots.
Then add in the reduced beef stock, minced garlic, chopped green peppercorns, and heavy cream.
On medium heat, while stirring occasionally, reduce the sauce until it thickens to sauce consistency. This usually takes about 10-12 minutes.
Season the sauce to taste with kosher salt and freshly ground black pepper.
Cut the seared Miyazakigyu Wagyu strip into half-inch strips.
Serve the steak with warm Au Poivre sauce, and enjoy!